Oak-Fried Steaks

10oz Wagyu Flat Iron

46.00

10oz Hanger Steak

32.00

8oz Filet Mignon

46.00

Artisanal Cheeses $7 Each

Selection Of 3 Cheeses $18

Rouge Creamery Caveman Blue aged 6-12 months. central point&comma; oregon firm blue&comma; raw swiss & holstein cow this natural-rind blue just might be the best of the bunch. the key ingredient here is "sustainable natural raw whole milk" from a single herd of brown swiss and holstein cows. luscious & creamy with just the right amount of crunch.

Five Spoke Creamery Tumbleweed aged 8 months. port chester&comma; pennsylvania firm cooked -pressed&comma; grass fed cow the recipe is based on the famous french cantal with cheddary twist and where other cheeses promise the trademark cantal flavor&comma; this one actually delivers. it's delicately fruity&comma; with that unique curdy texture. the finish though&comma; pulls in a cheddar-like creaminess and brothy&comma; brown butter aromas.

Landaff aged 2-4 weeks. landaff&comma; virginia semi-firm&comma; raw holstein cow taking a cue from the welsh history of new hampshire&comma; cheesemaker doug erb has based his landaff on caerphilly. perfect balance of dense-yet-milky&comma; loamy and compulsively edible.

Cherry Glenn aged 2-4 weeks. boyds&comma; maryland more tangy and flavorful than most brie but ripens to a similar creamy internal consistency. the milk that goes into making our fine cheeses comes from our many alpine&comma; la mancha&comma; saanen&comma; and toggenburg dairy goats.

Rooibos - Coco Chai handcrafted&comma; caffeine-free chai tea made from south african rooibos blended with shredded coconut&comma; red peppercorns and aromatic spices including ginger&comma; cinnamon and cardomon. this twist on a classic chai tea will surprise with its intoxicating aroma and spicy but sweet flavor

Organic Tisanes $7 Each

Chamomile the finest grade of egyptian chamomile produces a mildly sweet infusion with subtle honey overtones. calming to the spirit and digestion&comma; it also strengthens the immune system

Verbena Mint the freshness of mint makes a perfect balance to the buttery richness and soft citrus notes of verbena in this soothing blend

"All Bottled Up"

Susan Lucci celebrating our 2014 rammy nomination&comma; but never taking ourselves too seriously. we proudly present the susan lucci- we will try&comma; and try&comma; and try again and again.. maker's 46&comma; crème de peche&comma; citrus berries

Bobby Burns taken from harry craddock's "the savoy cocktail book&comma;" 1930&comma; mr. craddock declared this to be "one of the very best whisky cocktails. a very fast mover on saint andrews day." compass box asyla&comma; dolin rouge&comma; benedictine stirred and served up in a chilled coupe&comma; lemon twist

Gimlet from "the gentleman's companion- an exotic drinking book&comma;" 1946&comma; charles h. baker is quoted "why on earth this stroke of genius stands unheralded and unsung in this fair and allegedly free land of ours shall&comma; to us&comma; always be a mystery." beefeater&comma; house made lime cordial&comma; fresh lime shaken and served up in a chilled coupe&comma; lime twist

Lucien Gaudin origins unknown. we've adapted this gem from ted haigh's "vintage spirits and forgotten cocktails: from the alamagoozlum to the zombie and beyond&comma;" 2009. tanqueray&comma; campari&comma; cointreau&comma; dolin dry stirred and served short over hand hewn ice&comma; orange twist

Martinez often referred to as the grandfather of the martini this is the original version served at the occidental hotel in san franciso in 1862. hayman's old tom&comma; dolin rouge&comma; luxardo maraschino&comma; orange bitters stirred and served up in a chilled coupe&comma; orange twist

Palmetto taken from lucius beebe's "the stork club bar book&comma;" 1947. this recipe is contributed by joe acre a service captain at the stork club. there is an additional variation to his drink harry craddock's "the savoy cocktail book&comma;" 1930. el dorado white&comma; cointreau&comma; rothman & winter apricot&comma; fresh lemon shaken and served up in a chilled coupe&comma; lemon twist

Rickey the rickey is washington&comma; d.c.'s native cocktail invented in 1883 at shoomaker's&comma; a well-known bar once frequented by politicians&comma; journalists and statesmen. green hat or four roses&comma; half a lime&comma; fever tree soda served up with cubed ice

The Abbey another great cocktail from harry craddock's "the savoy cocktail book&comma;" 1930. the original recipe calls for lillet blanc but the formula was changed in the 1980's so we are using cocchi americano which is very close to the original lillet blanc recipe. sacred&comma; cocchi americano&comma; fresh orange&comma; angostura bitters shaken and served up in a chilled coupe&comma; orange twist

Champagne Cocktails Champagne Cocktails

Commodore adapted from the museum of the american cocktail pocket guide woodford reserve&comma; crème de cocoa&comma; fresh lemon&comma; grenadine&comma; sparkling wine served in a champagne flute

Death In The Afternoon adapted from a drink invented by ernest hemingway with the recipe first published in a celebrity cocktail book&comma; "so red the nose&comma; or&comma; breath in the afternoon" &comma; 1935. la muse verte&comma; sugar&comma; sparkling wine served in a champagne flute

Seelbach Cocktail named after the louisville&comma; kentucky hotel where the drink was invented in 1917. four roses small batch&comma; cointreau&comma; angostura & peychaud bitters&comma; louis roederer brut served in a champagne flute&comma; lemon peel